Apples add sweetness to this creamy, nutrient-rich puree.
Author: Martha Stewart
Try this vinaigrette with different fresh herbs each time you make it.
Author: Martha Stewart
Brush this on chicken, pork, or steak when the meat is almost finished grilling; the sauce should caramelize but not burn. Serve more sauce at the table.
Author: Martha Stewart
Tzatziki, a cooling Greek condiment, helps soothe the heat of spicy dishes.
Author: Martha Stewart
Serve this vinaigrette along with the delicious Roasted Autumn Harvest Salad from "Martha Stewart's Cooking School."
Author: Martha Stewart
In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.
Author: Martha Stewart
This snack only takes a few minutes to prepare and it keeps for a month.
Author: Martha Stewart
Greens and stems are sauteed with onion and garlic in this recipe.
Author: Martha Stewart
We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.
Author: Martha Stewart
Add a twist to your usual vegetable sides with a squeeze of lime and a handful of raisins.
Author: Martha Stewart
This flavorful spread is the perfect filling for our Apple-Butter Hand Pies and works beautifully on toast.
Author: Martha Stewart
This syrup can be used to flavor our Rose-Petal Gin Fizz, or it can be mixed with sparkling water, drizzled over fruit, or mixed into whipped cream.
Author: Martha Stewart
Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This recipe can also be used to make our Blueberry Crumb...
Author: Martha Stewart
No need to wait in line at the movie theater for delicious, buttery popcorn. Make your own savory version at home with salt and pepper, plus black sesame seeds for an eerie eat.
Author: Martha Stewart
A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente chew. It's great for using with pasta shapes that...
Author: Greg Lofts
This delicious Japanese eggplant recipe is courtesy of chef Matt Hoyle from restaurant Nobu 57.
Author: Martha Stewart
Root vegetables make for the perfect side for your holiday menu and this roasted melody is no exception.
Author: Martha Stewart
These crunchy doughnuts are like the fried dough you find at county fairs.
Author: Martha Stewart
This lighter version of the classic Greek dessert-phyllo dough layered with honey, apricots, and pistachios-is rolled to make it easier to prepare and serve.
Author: Martha Stewart
Make these delicious sesame-kale crisps for a nutritious snack.
Author: Martha Stewart
Author: Martha Stewart
A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.
Author: Martha Stewart
Learn how to make the best vegan beetroot burgers. Healthy, nutritious and delicious burger that you must try even if you not vegan. This recipe is the ultimate veggie burger!
Author: TheCookingFoodie
This tangy dipping sauce made with lemon juice, feta cheese, and salt and pepper goes well with Lemon-Garlic Lamb Kebabs.
Author: Martha Stewart
Author: Martha Stewart
Meaty vegetables, like portobello mushrooms, can make a light, satisfying dinner, even for those with bigger appetites.
Author: Martha Stewart
Vivid and versatile, this quick, no-cook sauce starts with canned plum tomatoes and goes nicely with fatty fish like salmon or sardines or a roasted whole fish; the bright heat of the ginger cuts right...
Author: Martha Stewart
Long used for healing in Asia, meaty shiitakes are one of the best foods to eat for health, boasting a special combination of antioxidants that boost immune function and lower oxidative stress in the body....
Author: Martha Stewart
Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with their shoots -- reflects the season's vibrant colors...
Author: Martha Stewart
Lettuce is a fish-taco no-no. Shredded cabbage stands up better in the heat and adds a crisp, satisfying crunch.
Author: Martha Stewart
Use this chile oil when making Garlic-Chile Shrimp Skewers with Peanut Noodles and Broccoli.
Author: Martha Stewart
This refreshing bite blends feta cheese and oregano with cucumber for a quick, make-ahead appetizer .
Author: Martha Stewart
This spinach dish, spiced with cloves, bay leaves, nutmeg, and peppercorns, is deceptively rich -- its sauce is made creamy by skim milk and just a bit of half-and-half.
Author: Martha Stewart
These thick slices of winter squash are browned over a grill, casting a lovely smoky flavor.
Author: Martha Stewart
A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.
Author: Martha Stewart
These pears are a perfect ending to a harvest-themed dinner or buffet.
Author: Martha Stewart
This is our very favorite grape juice recipe and it's made with Concord grapes, or any Concord type like Saturn or Sunbelt. You can also make this recipe with green or red grapes. The more ripe and...
You can make this recipe with a mix of fennel and carrots, or with green beans; we made one batch of each.
Author: Martha Stewart
Whether you make muffins that brim with berries or plain ones that are just an excuse for mountains of streusel topping, they take no more time than whipping up a stack of pancakes.
Author: Martha Stewart
For extra flavor, tomatoes are marinated in a oregano vinaigrette before, and after, grilling.
Author: Martha Stewart
Our Keto Breakfast Casserole is super easy to make ahead of time or pop in the oven anytime! You'll love the mix of ground sausage, cheese, eggs, and jalapeños! Plus, it's low carb and bakes...
Author: Kim and Kalee
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes....
Author: Martha Stewart
Enjoy this tartine for breakfast or a healthy snack. The strawberries are roasted to concentrate their flavors. Maple syrup enhances the fruit's natural sweetness, while olive oil adds healthy fats. Be...
Author: Shira Bocar
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
Author: Martha Stewart
With just two ingredients, this pasta dough comes together easily. You will need a pasta roller to create the thin sheets. Save your scraps as you layer the lasagna-you may need them to fill in gaps as...
Author: Martha Stewart
Use this simple syrup to make our Basil Lillet Slush.
Author: Martha Stewart
Use this garlic in our Radicchio Slaw with Green Beans and Cauliflower.
Author: Martha Stewart
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used. For a step-by-step guide,...
Author: Martha Stewart